Chicken Livers with Chipotle Caramelized Onions
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- 1 pound chicken livers
- 1/2 cup whole milk
- 4 tablespoons unsalted butter divided
- 4 tablespoons vegetable oil divided
- 3 large white onions slivered
- 1 teaspoon kosher or coarse sea salt divided, or more to taste
- 3 tablespoons sherry vinegar
- ¼ cup chicken broth
- 2 to 3 tablespoons sauce from chipotles in adobo sauce
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly ground black pepper or to taste
- Chopped fresh chives for garnish, optional
- Fresh oregano leaves for garnish, optional
- Place the chicken livers in a bowl and gently cover with cold water. One by one, using a chopping board and a sharp knife, remove any connective tissue and cut them into lobes. Place them into a different bowl and cover with cold milk. Let them sit anywhere from 1/2 hour to overnight, if more than an hour, cover and place in the refrigerator.
- When ready to cook the livers, gently drain and place on a chopping board or sheet pan covered with paper towels and pat dry.
- In a large non-stick skillet set over medium heat, add 2 tablespoons of butter and 2 tablespoons of oil. Once the butter has melted, add the onions and ½ teaspoon salt. Cook stirring regularly for about 35 to 40 minutes, until completely softened, caramelized, and their color has turned to light brown and they are slightly browning more along the edges. Scrape into a bowl and reserve.
- Season the livers with the remaining ½ teaspoon salt and ½ teaspoon black pepper. In the same skillet, add 1 tablespoon of butter and 1 tablespoon of oil and raise heat to medium high. Cook the livers for about 2 to 3 minutes per side, until just cooked through but browned outside. Scrape into a bowl and set aside.
- In the same skillet, reduce heat to medium, add the remaining tablespoon of oil and butter. Once melted, add the vinegar and cook, scraping the pan for about 10 to 15 seconds. Add chicken broth, chipotle sauce, tomato paste, and Dijon and stir until well mixed, continuing to scrape the bottom of the pan. Cook for a minute, until it strongly bubbles. Add the cooked onions, stir well to thoroughly combine with the sauce. Incorporate the chicken livers and any of their juices, toss to combine, and let it all cook for a minute. Turn off the heat, garnish with fresh chives and oregano. Serve with rice.
- I like to chop any leftover chicken livers into chopped liver. I also like to have some extra roasted cherry tomatoes to reserve. Then I’ll spread the chopped liver on some toasted slices of bread and top with roasted cherry tomatoes.
37comments inChicken Livers with Chipotle Caramelized Onions
Carol M Fendez
My mouth is watering Just by reading this recipe. Can’t wait to prepare it tomorrow. It seems like a really different way to prepare the livers.
Let me know how you liked it Carol!
Outstanding recipe it’s nice to find something different with this because I love chicken livers thanks so much
Welcome to the club, I love chicken livers as well!
Absolutely delicious, exactly as instructed. So darn good. My kids loved it, too. Will make again soon.
Yay, love it when you guys like my chicken livers!!
Made the livers, rice and Avocado salad this weekend. Outstanding Pati! Even said “Mmm-mmm like you. Love your work!
Gracias Jim, so happy you liked the livers, my favorite!
This was very good, quite different from my regular recipe. I think I may have overdone the vinegar, but halving the adobo sauce wasn’t a bad call. Although it wasn’t very spicy, the flavors are intense, and we were glad for the rice. Make sure you leave enough time to caramelize the onions!
Yay, glad you liked it!
I watched you cook this on TV I can’t wait to try it I can taste it it’s so good Gracias
Con gusto, let me know how you like the livers!
My husband and I love your show and we’re especially intrigued by your chicken liver with chipotle caramelized onion recipe. We love chicken livers (though we know it can be a hard sell to some). We made your recipe for dinner this evening along with the roasted tomato rice. It was an absolutely wonderful meal! We both wanted to thank you for your amazing recipe and for bringing your positive attitude, beautiful personality, and fabulous recipe ideas to us weekly!
You guys are incredibly sweet! You don’t know how happy it makes me that you like chicken livers as much as I do, abrazos to both!
Pat & Becky
Wonderful recipe with delicious strong bright flavors in the sauce to complement the livers. Thank you, Pati.
My pleasure, so glad you guys liked it!
I tried this dish and my family loved it . I will make this dish once a month on Sundays. Truly enjoyed.
So glad you liked this recipe Sharetha, chicken livers are a favorite of mine!
Hola Patti can you use any other meat ?
I guess you can use chicken 🙂
I was so excited to see you making chicken livers today on PBS. I will be making them next week, I love your website!
Thanks so much Roger, you are going to love them!
Been looking for a great chicken liver recipe and here it is..Thank you
So you love chicken livers as much as I do?
Found it! 😀
Yay, so glad you did Francie, enjoy it!
I believe there was a rice recipe with this episode that involved orange juice in the rice. Could I get the link to that recipe?
My wish too.
I love liver and thought I’d try your recipe, I’ll admit was delicious and easily came together. I’ll be adding this to my rotation meals
Yay! Welcome to the club 😉
I just finished eating this for lunch and it is so good! If you love (or even just like;-) liver, try it.
Yay!!! So glad to hear you liked these livers Tom 🙂
Trying right away! I’ll let you know how much I love them.
I hope you really do, chicken livers are my thing!
Cathleen, Love from Kansas
I am an inspiring chef going to culinary arts school and made these today, my boyfriend went to dancing.lol… Thank You! Your such an inspiration